If there’s a soup that feels like wrapping up in a cozy, colorful quilt, it’s Minestrone Soup. Packed with vibrant veggies, plump beans, pasta, and aromatic herbs, this classic Italian soup is as nourishing as it is inviting. Whether you need a satisfying meal on a chilly day or want to make the most of your farmer’s market haul, you’ll love how minestrone transforms simple ingredients into something extraordinary. Each spoonful is pure comfort, with layers of flavor and texture that even picky eaters adore.
Ingredients You’ll Need
Every ingredient in this Minestrone Soup is thoughtfully chosen to create the ultimate balance of freshness, warmth, and heartiness. You’ll find that these everyday kitchen staples each bring their own character—lots of color, pops of flavor, and satisfying texture—to the pot.
- Olive oil: Kicks things off with a lovely, rich base that helps the veggies cook gently and shine.
- Yellow onion: The aromatic backbone that sweetens as it softens, building depth in every bite.
- Garlic: Doubles down on the savory hit, making the whole kitchen smell instantly inviting.
- Carrots: Bring subtle sweetness and a dash of color; cut them small so they cook evenly.
- Celery: Adds earthy flavor and plenty of gentle crunch, balancing the other veggies.
- Zucchini: Soaks up all those herbal notes and gets beautifully tender in the broth.
- Green beans: Provide bright color and just the right snap, so every spoonful has a fresh feel.
- Dried oregano: Infuses the soup with that instantly recognizable Italian flavor.
- Dried basil: Offers delicate, almost floral notes—essential for minestrone’s signature taste.
- Dried thyme: Brings a subtle woodsy aroma that makes everything taste more comforting.
- Salt: Enhances natural flavors and ensures none of the veggies get lost in the mix.
- Black pepper: Adds gentle heat and depth without overwhelming.
- Diced tomatoes with juice: The base that makes every spoonful tangy, hearty, and slightly sweet.
- Kidney beans: These add texture and body, plus a little extra plant-based protein.
- Cannellini beans: Creamy and mild, they balance the bolder flavors and bulk up the soup.
- Vegetable broth: Imagine a rich, savory bath for all those vegetables—choose a quality broth for best results.
- Small pasta: Ditalini, elbow, or any tiny pasta adds comfort and soaks up just enough broth for every bite.
- Spinach or kale: Green goodness stirred in at the end for bright color and nutrition.
- Tomato paste: A little boost to enrich the broth and tie all the flavors together.
- Grated Parmesan cheese (optional): A finishing sprinkle for a salty, creamy flourish—skip or swap for a vegan version if needed.
How to Make Minestrone Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in your chopped onion and minced garlic, then stir for 2 to 3 minutes until everything is soft and your kitchen smells irresistible. This is your foundation—don’t rush it!
Step 2: Add the Hearty Veggies
Now it’s time to layer in the carrots, celery, zucchini, and green beans. Stir them around and let them cook for about 5 to 7 minutes. You want them to start softening, so they’ll infuse the Minestrone Soup with flavor and color right from the start.
Step 3: Season Away
Sprinkle in the oregano, basil, thyme, salt, and pepper. Give everything a good stir so those herbs can wake up in the gentle heat. This is where the soup takes on its distinctly Italian scent and taste.
Step 4: Build the Broth
Add the can of diced tomatoes (juice and all), both types of beans, vegetable broth, and tomato paste. Give it a thorough stir, bring it up to a lively boil, and then lower the heat so it gently simmers for about 20 minutes. The veggies and beans will soften, and the flavors will start mingling in the best way.
Step 5: Pasta Time
Stir in your small pasta of choice—ditalini, elbow, or whatever’s in the pantry. Cook for another 10 minutes, or just until the pasta is perfectly tender. Be sure to keep an eye on it, as different pastas can vary in cooking time.
Step 6: Greens at the Finish
Right at the end, stir in your chopped spinach or kale. It only needs 2 or 3 minutes to wilt and turn a gorgeous, lively green. Taste, tweak the seasonings if you like, and you’re ready to serve!
How to Serve Minestrone Soup
Garnishes
When it comes to finishing touches, a shower of freshly grated Parmesan cheese is the classic move—it melts into the hot soup and adds another layer of richness. For even more color, a handful of fresh basil or parsley brings brightness and a hint of freshness to the bowl. Don’t forget a crack of black pepper on top for that little kick!
Side Dishes
This soup is hearty enough to stand on its own, but a crusty slice of Italian bread to soak up the last drops is absolute bliss. If you want a side, a simple green salad or even a cheese toast pairs beautifully, making the entire meal feel extra special. Minestrone Soup also makes a standout starter for Italian dinner nights.
Creative Ways to Present
If you’re serving a crowd, set up a “Minestrone Bar” with bowls of toppings—think extra cheese, chopped herbs, croutons, or a drizzle of good olive oil—so everyone can customize their perfect bowl. For a fun touch, ladle your Minestrone Soup into mugs or small bowls for a cozy appetizer at a dinner party, or even pour it into thermoses for a satisfying picnic treat.
Make Ahead and Storage
Storing Leftovers
Let your Minestrone Soup cool completely before ladling it into airtight containers and popping it into the fridge. It’ll stay fresh for up to four days, and it surprisingly tastes even better as the flavors mingle. If the soup thickens, just add a splash of broth or water when you reheat.
Freezing
This is a fabulous soup to freeze! Just let it cool, ladle into freezer-safe containers (leave a little space for expansion), and freeze for up to three months. For best texture, consider freezing without the pasta, then add freshly cooked noodles when you’re ready to enjoy.
Reheating
For stovetop reheating, pour the soup into a saucepan and warm over medium heat, stirring occasionally. If it’s freezer-cold, thaw it overnight in the fridge first. You can also use a microwave—just heat in bursts, stirring between each, until piping hot. Add a little liquid if needed to loosen it up.
FAQs
Can I use different vegetables in my Minestrone Soup?
Absolutely! Minestrone Soup is a fantastic way to use up what you have on hand—swap in potatoes, peas, bell peppers, or even frozen veggies. It’s all about using fresh, seasonal, or even leftover produce for variety and flavor.
Is Minestrone Soup vegan?
This version is vegetarian as written, but it easily becomes vegan by skipping the Parmesan cheese or using a plant-based alternative. Just check your vegetable broth to ensure it’s made without animal products.
What kind of pasta works best?
Small pasta shapes like ditalini, elbow, or tiny shells work beautifully because they cook quickly and soak up the broth without overwhelming the soup. Gluten-free pasta also works well if you need a wheat-free option.
How do I prevent the pasta from getting mushy?
To avoid soggy pasta, cook it just until tender and serve the soup promptly. If you expect leftovers, consider cooking the pasta separately and adding it to individual bowls just before serving.
Can I make Minestrone Soup in advance?
You sure can! The flavors get even better with a bit of time. Just follow the storage tips above, and keep the pasta separate if you’re planning to make it several days ahead for best results.
Final Thoughts
This Minestrone Soup is the kind of recipe I love to make and share again and again—it’s cozy, colorful, and endlessly adaptable. Whether you’re feeding a hungry family or looking for a meal-prep hero, give it a try and let it warm your heart as much as your table!
Print
Minestrone Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting Minestrone Soup recipe that is packed with vegetables, beans, and pasta in a flavorful broth. This Italian-inspired soup is perfect for a cozy meal on a chilly day.
Ingredients
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
Herb Seasoning:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini or elbow)
- 2 cups chopped spinach or kale
- 1 tablespoon tomato paste
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare Vegetable Mixture: Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant. Add carrots, celery, zucchini, and green beans. Cook until vegetables soften.
- Add Seasonings: Stir in oregano, basil, thyme, salt, and pepper.
- Combine Ingredients: Add tomatoes, beans, broth, and tomato paste. Bring to a boil, then simmer for 20 minutes.
- Cook Pasta: Add pasta and cook until tender, about 10 minutes.
- Finish Soup: Stir in spinach or kale and cook until wilted. Adjust seasonings as needed.
- Serve: Enjoy hot, topped with Parmesan cheese if desired.
Notes
- Use gluten-free pasta if needed.
- Feel free to swap in seasonal or frozen vegetables.
- Store leftovers in the fridge; soup may thicken when chilled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 240
- Sugar: 7g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
